1 tbsp oil
1 onion, chopped
300g risotto rice
100ml Verjuice
400g can chopped tomato
200g roasted pepper
A handful of sweetcorn (Optional)
500ml vegetable stock
A handful of rocket
parmesan
Slice of lemon
Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the Verjuice, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.
Stir in the remaining stock, season and scatter the rocket, Parmesan and a drizzle of lemon, if you like.
